When friends come over, I love serving dishes that are hearty, flavorful, and easy to share. This Beef Enchilada Casserole With Rice checks all those boxes. It’s packed with bold flavors, layers of cheesy goodness, and just the right amount of spice — all baked into a one-dish wonder that’s perfect for casual get-togethers or game nights.
Plus, the addition of rice makes it heartier and even more satisfying — perfect for those nights when everyone comes to the table with a big appetite.
This casserole is ideal for busy weeknights, potlucks, or when you just want a comforting meal that feels like a hug on a plate. It’s cheesy, meaty, and has just the right amount of spice — a total crowd-pleaser that’s bound to be a hit!
Why You’ll Love This Recipe
- One-dish wonder: Layers of flavor all baked into a single dish for easy prep and cleanup.
- Crowd-approved: Even picky eaters will be asking for seconds.
- Customizable heat: Adjust the spice level to suit your group’s taste.
- Perfect for leftovers: Tastes even better the next day — if there’s any left!
- Freezer-friendly: Make it ahead and freeze for a future busy night.
Beef Enchilada Casserole With Rice
For this mouthwatering casserole, you’ll need the following ingredients:
For the Casserole:
- 1 cup cooked rice – A hearty layer that makes this casserole extra filling.
- 2/3 teaspoon salt – To balance the flavors in the rice layer.
- 1 pound ground beef – The protein-packed star of the dish.
- 1/4 teaspoon black pepper – A mild spice that rounds out the flavors.
- 12 corn tortillas – Classic and sturdy, perfect for layering.
- 1 yellow onion (diced) – Adds texture and sweetness to the beef layer.
- 4 oz green chiles – A touch of heat and flavor without overpowering.
- 14.5 oz black beans (drained and rinsed) – Adds creaminess and fiber.
- 3 1/2 cups shredded cheddar cheese – Because you can’t have too much melty, gooey cheese.
For the Enchilada Sauce:
- 1 teaspoon cumin – Adds earthy, warm notes that are signature to enchilada sauce.
- 14.5 oz tomato sauce – The rich tomato base that brings everything together.
- 2 cloves garlic – For that robust, aromatic flavor.
- 1 tablespoon olive oil – Helps sauté the aromatics and adds depth.
- 1 tablespoon all-purpose flour – Slightly thickens the sauce to the perfect consistency.
- 2/3 salt – Enhances all the flavors.
- 2 1/2 teaspoons chili powder – Brings a gentle kick of spice.
- 1 yellow onion (finely chopped) – Sweet and savory, it adds body to the sauce.
- 1 cup chicken stock – Thins the sauce while adding extra flavor.
Optional Add-Ons
- Sliced black olives – For a briny kick.
- Chopped cilantro – Adds freshness right before serving.
- Jalapeño slices – For those who like an extra kick.
- Sour cream or Greek yogurt – To cool down the heat.
- Avocado slices – Creamy and fresh, a perfect contrast.
Step-by-Step Instructions for Beef Enchilada Casserole With Rice
Step 1: Make the Enchilada Sauce
- Heat a large skillet over medium heat and add 1 tablespoon olive oil. Let it warm up for about 30 seconds, then add the finely chopped onion. Stir occasionally and cook for 3-4 minutes until the onion turns soft and translucent. You’ll know it’s ready when it smells fragrant and starts to look slightly golden.
- Add the minced garlic and stir it in quickly. Cook for another 30 seconds—garlic burns fast, so keep stirring to prevent it from getting bitter.
- Sprinkle 1 tablespoon all-purpose flour into the skillet, stirring constantly to form a roux. This will help thicken the sauce. Cook for about 1-2 minutes, making sure the flour doesn’t clump. It should look slightly golden and smell toasty.
- Slowly pour in the tomato sauce and chicken stock while whisking constantly to ensure a smooth texture. Add the cumin, chili powder, and salt, stirring well to combine. Let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.
Step 2: Prepare the Beef Mixture
- Using the same skillet, increase the heat to medium-high and add the ground beef and diced onion. Use a spatula to break the meat into small crumbles as it cooks. Stir frequently and cook for about 5-7 minutes, or until the beef is fully browned and no longer pink. If there’s excess grease, carefully drain it off to prevent the casserole from becoming too oily.
- Season the beef with salt and black pepper, stirring well to distribute the flavors. Add the green chiles and black beans, stirring to combine. Let the mixture cook for another 2-3 minutes, allowing the flavors to blend.
- Pour half of the enchilada sauce into the beef mixture and stir until everything is evenly coated. Remove from heat and set aside.
Step 3: Assemble the Casserole
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Spread a thin layer of enchilada sauce at the bottom of the dish to keep the first layer of tortillas from drying out. Lay 4 corn tortillas evenly over the sauce, slightly overlapping if needed.
- Spread half of the cooked rice over the tortillas, making sure to evenly distribute it for a balanced bite. Next, add half of the beef mixture, spreading it in an even layer. Sprinkle 1 cup of shredded cheddar cheese on top.
- Repeat the layers: 4 more tortillas, the remaining rice, the rest of the beef mixture, and another cup of cheese. Finish with the last 4 tortillas, the remaining enchilada sauce, and 1 final cup of shredded cheese on top.
Step 4: Bake the Casserole
- Cover the baking dish tightly with foil to help trap steam and prevent the cheese from burning. Place it in the preheated oven and bake for 20 minutes.
- After 20 minutes, carefully remove the foil and continue baking for another 10 minutes, or until the cheese is melted, bubbly, and slightly golden brown on top.
Step 5: Cool & Serve
- Once baked, let the casserole rest for 10 minutes before slicing. This helps the layers set properly and makes serving easier.
- Garnish with optional toppings like chopped cilantro, sour cream, sliced black olives, jalapeños, or avocado for extra flavor and freshness. Serve warm and enjoy!
Best Paired With
- Fresh Guacamole – Creamy and zesty, it complements the cheesy casserole.
- Simple Green Salad – Lightens up the meal with some crunch.
- Mexican Street Corn (Elote) – Sweet, smoky, and tangy for a flavorful side.
Storage and Serving
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight before reheating.
- Reheating: Bake at 350°F for 20 minutes or microwave single portions for 2-3 minutes.
Tips for Success
- Use day-old rice: It holds up better during baking.
- Don’t skip the rest time: It helps the layers set for cleaner slices.
- Adjust spice to taste: Add more chili powder or fresh jalapeños if you love heat.
Substitutes and Variations
- Ground turkey or chicken instead of beef for a leaner option.
- Pinto beans instead of black beans for a slightly sweeter flavor.
- Flour tortillas if you prefer a softer texture.
Nutritional Breakdown
| Nutrient | Amount per Serving |
| Calories | 480 |
| Protein | 28g |
| Carbohydrates | 42g |
| Fat | 24g |
| Fiber | 6g |
| Sodium | 780mg |
| Sugar | 4g |
What Others Are Saying About the Recipe
Tamara F. – “This casserole was a total hit with my family! My kids even asked for seconds, and that’s saying something, LOL. The enchilada sauce was so flavorful—I’ll never buy store-bought again!”
Brad D. – “I made this for a game night with friends, and it was gone in minutes. Super easy to make, and everyone loved the cheesy layers. Definitely a keeper!”
Lena S. – “I meal-prepped this for the week, and the flavors even got better the next day. Loved adding extra green chiles for more heat!”
FAQs
Can I make this casserole ahead of time?
Absolutely! Assemble the casserole up to 24 hours in advance, refrigerate, and bake when ready.
Can I make it vegetarian?
Easily! Swap the ground beef for more beans or sautéed veggies like zucchini and bell peppers.
What cheese works best?
Cheddar is great, but you can also use Monterey Jack, Pepper Jack, or a Mexican cheese blend.
Final Thoughts
Beef Enchilada Casserole With Rice is one of those recipes that feels like a warm hug—hearty, flavorful, and satisfying. It’s the kind of dish you’ll find yourself turning to on busy weeknights or when you want something comforting and crowd-pleasing. I love how customizable it is, too—whether you want it spicier, cheesier, or loaded with extra veggies, it’s easy to make it your own. Plus, leftovers taste even better the next day